The sweet taste of this Creamed Corn Casserole will quickly make this dish one of your favorites for the holidays—or any time of the year!
Yummy creamed corn casserole. Just saying it brings to mind holidays, family get-togethers, and potluck gatherings. This cherished dish has quite a history and some intriguing facts that add to its charm.
Creamed corn casserole, also known as corn pudding in some areas, holds its place as a classic comfort food in America. Native Americans introduced settlers to corn, which soon became an essential part of the American diet. It was served in a number of ways, including cornbread.
The modern-day rendition of creamed corn casserole likely took shape in the mid-20th century, evolving from recipes that blended ingredients like corn, eggs, milk, and butter. The velvety texture and savory taste quickly made it famous. By the 1950s and 60s, it had established itself in households in the Southern and Midwestern regions, where corn was abundant.
Corn itself has a naturally sweet flavor. The added honey and cornmeal are also sweet to varying degrees. I love the texture of this dish. It’s soft and smooth, but with a fun crunch. But enough writing about how good it is, let’s get started!
Is Creamed Corn Casserole Healthy?
Being a fan of comfort foods, I am always looking for ways to make the more decadent among them a little bit healthier. Let’s face it: many comfort foods lack nutritional value. That’s why my favorite part of this creamed corn casserole is the Greek yogurt. It definitely adds a healthy touch and zesty flavor. Greek yogurt is a good source of protein and probiotics, which are beneficial for gut health. The casserole also boasts the perks of corn, including fiber, vitamins, and minerals.
You can make a dairy-free version by using soy yogurt instead of Greek yogurt (it’s also a good source of protein) and plant-based butter instead of regular butter.
What’s the secret to a delicious corn casserole?
The key to making a delicious creamed corn casserole is the mix of textures and flavors. It’s all about the corn’s crunch, the cornmeal mixture’s creamy texture, and the sweet flavors. It’s critical to balance that sweetness with the salt in the recipe.
Unsalted butter is essential yet often overlooked. In this dish, you want that sweetness to shine through. However, you also want enough salt to complement the sweetness without overwhelming the dish. If you use salted butter and add the half teaspoon of salt required for the recipe, you may end up with a salty rather than sweet casserole. Stick with unsalted butter. Not only will the flavors be perfectly balanced, but you’ll remain in control of how much salt is added.
How To Make Ahead And Store
To store your leftover creamed corn casserole, allow it to cool, then cover the dish and place it in the refrigerator. You can store it this way for up to 4 days. Creamed corn casserole easily reheats in the microwave, oven, or on the stovetop. You can also place leftovers in airtight containers and freeze them for up to 3 months.
Serving Suggestions
Since creamed corn casserole is a sweet side dish, I like to pair it with salty main courses. I love it with this hearty Vegan Meatloaf and this Easy Sautéed Broccoli.
Of course, we can’t forget that for many people, creamed corn casserole screams holidays. Enjoy this creamed corn casserole recipe with other popular sides, such as Sautéed Green Beans, Bread Stuffing, and Cranberry Sauce. My family loves creamed corn casserole all year long, even at summer outdoor lunches with a light and fresh Spinach Salad. It’s always a hit!
Recipe
Ingredients
- 2 cups frozen sweet corn thawed
- 1 cup Greek yogurt
- 2 large eggs lightly beaten
- 1/4 cup honey
- 1/2 cup unsalted butter melted
- 1 cup yellow cornmeal
- 1/2 cup whole-wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F and grease a 9×9-inch baking dish.
- In a large bowl, combine the thawed sweet corn, Greek yogurt, eggs, honey, and melted butter until well mixed.
- In a separate bowl, whisk together the cornmeal, whole-wheat flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet, stirring until just combined.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for a few minutes before serving. Enjoy your creamed corn casserole warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
do you have to use whole wheat flour
Hi Becky, no you don’t have to use whole-wheat flour specifically. You can also use all-purpose flour. Just make sure to maintain the same measurement.